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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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The coarse texture of kosher salt provides a wonderful crunch and salty burst on this focaccia, reminiscent of a big, soft pretzel. Kosher salt comes in a large box found next to the salt and spices in your supermarket. It takes a bit of work to knead in the herbs, but be persistent so they are well-distributed. Ingredients:
all-purpose pizza dough |
1 tablespoon chopped fresh flat-leaf parsley |
1 teaspoon dried rubbed sage |
1 teaspoon dried rosemary |
1 teaspoon dried thyme |
cooking spray |
1 tablespoon yellow cornmeal |
1 tablespoon extra-virgin olive oil |
1/2 teaspoon kosher salt |
Directions:
1. Roll prepared dough into a 12 x 8-inch rectangle on a floured surface. Sprinkle the parsley, sage, rosemary, and thyme over the dough. Fold the dough into thirds. Knead lightly 1 minute or until the herbs are blended into the dough. Cover and let stand for 10 minutes. Roll dough into a 14 x 12-inch rectangle. Place dough on a baking sheet coated with cooking spray and sprinkled with cornmeal. Cover and let rise in a warm place 35 minutes or until doubled in size.
2. Preheat oven to 450°.
3. Uncover the dough. Make indentations in top of dough using the handle of a wooden spoon or your fingertips. Gently brush the dough with olive oil. Sprinkle with kosher salt. Bake dough at 450° for 15 minutes or until browned.
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